Vegetable Suji Appam

To make Vegetable Suji Appam, start by mixing semolina and salt in a bowl. Gradually add water to create a smooth batter, then fold in finely chopped mixed vegetables. Let the batter rest for about 10 minutes. Heat a non-stick appam pan, lightly grease it with oil, and pour a ladleful of batter, spreading it evenly. Cover and cook until the edges are golden brown, then flip to cook the other side. Repeat with the remaining batter.

Yes, Vegetable Suji Appam is suitable for gluten-free diets as it is made with semolina (suji), which is derived from durum wheat. However, if you need a completely gluten-free option, you can substitute semolina with gluten-free flour like rice flour or chickpea flour, adjusting the water content as needed.

You can customize Vegetable Suji Appam by substituting mixed vegetables with your favorites. Options include grated carrots, finely chopped spinach, bell peppers, peas, or even zucchini. Just ensure that the vegetables are finely chopped or grated to blend well into the batter.

To store leftover Vegetable Suji Appam, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, simply warm them in a skillet or microwave until heated through.

Vegetable Suji Appam pairs well with a variety of side dishes. You can serve it with coconut chutney, tomato chutney, or a tangy yogurt dip. For a heartier meal, consider pairing it with a side of sambar or a vegetable curry.